Messages

16

Beer Recipes / Re: Imperial IPA Ideas

« on: November 29, 2012, 09:37:22 PM »

Im just throwing in my imperial ipa hop schedule for consideration. i recommend using lost of different hop varieties instead of just a few, i find it helps mix up the flavors and makes it more palatable

1oz centennial 11.4% - FWH
1oz columbus 11.1% - 60
1 oz cascade 7.5% - 20
2 oz centennial - 15
1 oz chinook 11.8% - 15
1 oz chinook - 10
1 oz centennial - 10
1/2 oz cascade - 5
1/2 oz columbus - 5
1/2 oz cascade  - whirlpool
1/2 oz columbus - whirlpool

17

Beer Recipes / Re: To dry hop or not to dry hop. That is the question.

« on: November 28, 2012, 11:43:18 AM »

i fine that dry hopping gives the "freshest" (lack of a better word) hop aroma. personally i find that the grapefruit from cascade (or columbus/any of the really grapefruity hops) can be overpowering when used in excess so with my ipas i use a little bit of each different variety usually around 4 or 5. i recommend tasting it as well and if its not amazing then why not throw them in? this one should be bursting with hop flavor anyways looking at your hop profile. Its all personal preference

18

Other Fermentables / Re: Maple Wine

« on: November 28, 2012, 11:32:52 AM »

ive heard that using sap has more maple flavor than the actual syrup but i presume the gravity of that is low, maybe just add maple syrup to maple sap? let us know how this turns out cause i have a few good friends who make maple syrup. They already challenged me to make them a maple wine or beer after they tried my rum raisin braggot

19

Yeast and Fermentation / Re: pitching temp

« on: November 28, 2012, 09:18:30 AM »

i have entered one local competition but the pre-judging hasnt even started yet so i have no idea how i did. Ive had good feedback from others drinking my beer although most of them are michelob ultra drinkers. My beer has persuaded two friends to start homebrewing. i dont think ive ever gotten a headache from my beer. looking at all the information you guys have posted here i think its finally time to invest in a wort chiller lol.

20

Yeast and Fermentation / pitching temp

« on: November 27, 2012, 09:27:38 PM »

i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?

21

Yeast and Fermentation / Re: yeast for Shock Top Wheat clone

« on: November 26, 2012, 09:30:33 PM »

shock top believes witbier yeast is too inconsistent for their "high quality" product.They use a clean ale yeast and add spices to emulate the belgian yeast flavors. Technically its not even a witbier

22

Ingredients / Re: Apricot Flavored Syrup

« on: November 26, 2012, 07:00:12 PM »

i recently did a saison with natures promise organic raspberry syrup and a hefe with strawberry organic syrup.. both turned out VERY sweet, i do not recommend using syrups. i suspect theres some sort of unfermentable sugar in them

23

Beer Recipes / Re: Mash 100% Wheat

« on: November 14, 2012, 02:40:16 PM »

wheat has plenty of enzymes but it has no husks so the grain bed becomes extremely tight making for ungodly stuck mashes, just use hulls and youll be fine

24

General Homebrew Discussion / Centennial Hops for Arrogant Bastard?

« on: October 25, 2012, 10:02:49 PM »

Centennial has a similiar flavor but chinook has a harsher bitterness in my experience.

25

Beer Recipes / Session Sweet Stout

« on: October 25, 2012, 01:33:54 PM »

I got crystal 120 at my LHBS, I used it in this and a red ale, and I do get some raisin note but very very subtle, no where near the amount  special b gives i really do like it though. There is obviously a caramel flavor but it's almost like its toasted caramel.

26

Wood/Casks / Charring oak cubes

« on: October 25, 2012, 12:29:16 PM »

That definitely sounds interesting, I'll look into it. I'm amazed at the drastic flavor difference that the type of plant the nectar is collected from has on honey

27

Wood/Casks / Charring oak cubes

« on: October 25, 2012, 11:49:50 AM »

Ive actually never used it XD but I heard it has a big flavor so I chose it because of that, I may have to reconsider now

28

Beer Recipes / Session Sweet Stout

« on: October 25, 2012, 11:35:55 AM »

I'd cut back on your crystal, 1lb is a lot and the lactose will help with thickness/sweetness anyways. Personally I'd throw in a little roasted barley cut back a little on the patent and boost up the chocolate a bit but that's just my preference. I made a session able sweet stout awhile back, next time I'm gonna cut back the roasted barley but here was the recipe:
6lbs Muntons DME
1lb roasted barley(I started calling it a coffee stout because I just overdid the roasted)
.75lb chocolate
.5 crystal 120
.25 black patent
60 min fuggles- I think
Whitbread ale wyeast

It turned out nice and sweet even without lactose

29

Wood/Casks / Charring oak cubes

« on: October 25, 2012, 11:23:06 AM »

I like that oak chunk idea, how much did you use and how much beer did it absorb? My plan is to make a big sweet mead with buckwheat honey and just oak-bomb it

30

Wood/Casks / Charring oak cubes

« on: October 25, 2012, 07:22:01 AM »

Has anyone ever tried charring their oak cubes? I know it's what they do to whiskey barrels before use. How did you go about doing it?